5,562 chopped recipes

Sauteed brown rice stir-fried with deeply caramelized onions, shredded carrots, sesame seeds, and a fragrant hit of sage, thyme, and fresh parsley. Vegetarian, hearty, and full of earthy warmth.

Everyone loves these peanut butter chocolate balls, they are chocolaty, rich and have lots of textures. It's hard to stop putting these sweets into mouth.

Whole wheat oatmeal apple muffins with raisins, made with no added sugar, egg substitute, and skim milk. Hearty, naturally sweet, and low-fat.

Grilled lime chicken marinated overnight in white wine, fresh lime juice, lime zest, and parsley. A low-calorie, bright-flavored grilled chicken breast with just six ingredients.

Spaghetti with swordfish and hot peppers is a coastal Sicilian-style pasta: cubed swordfish simmered with jalapeño, garlic, plum tomatoes, and white wine, finished with fresh mint and fennel fronds.

Homemade chili sauce for canning made from 25 fresh tomatoes, red peppers, onions, and apple cider vinegar with allspice and brown sugar. A tangy-sweet condiment for preserving summer's harvest.

Pecan macaroons with oat bran, amaretto, and almond extract folded into stiff meringue and baked until golden. Naturally gluten-free cookies with crispy edges and a chewy center.

Italian-style pork tenderloin roasted and marinated in balsamic vinegar, rosemary, sage, and pink peppercorns. A make-ahead dish that gets better up to 3 days in the fridge.

Toasted herbed millet cooked in water with butter, parsley, and chives. A nutty, fluffy whole grain side dish that can be made ahead and reheated. Gluten-free and naturally light.

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

Pumpkin Muffin like Starbucks if you add the cream cheese

Toasted cumin and fennel seeds bring the delicious Indian tangy flavor into the sauteed chicken and fresh asparagus, serve it with rice or quinoa.

Canned white beans with ham knuckle, fresh herbs, lemon zest, and maple syrup bake into a shortcut version of classic baked beans. Ready in half the time with layers of flavor from thyme, rosemary, and Dijon mustard.

Fiery homemade salsa made from oil-fried dried chile piquin blended with tomato sauce, cumin, and garlic. Five ingredients, ten minutes, serious heat.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.